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Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: III. Time of first appearance of volatile carbonyl compounds during ripening

Published online by Cambridge University Press:  01 June 2009

R. J. Harvey  and
J. R. L. Walker
R. J. Harvey
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
J. R. L. Walker
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Summary

Two Cheddar cheeses were analysed for aldehydes and methyl ketones at intervals during the ripening period. One-day-old cheese was found to contain acetaldehyde and acetone, together with traces of butan-2-one and pentan-2-one. As the cheese matured heptan-2-one, nonan-2-one and undecan-2-one appeared, and the concentrations of all these compounds progressively increased.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 3 , October 1960 , pp. 335 - 340
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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References

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